To make the dough, dissolve the yeast in
the warm water with 5 ml/1 tsp of the sugar and leave until frothy.
Mix the lard into the remaining sugar and the salt. Stir in the milk,
orange juice, rind and eggs, then blend in the yeast mixture.
Gradually add the flour and mix to a firm dough. Knead well. Place in
a greased bowl, cover with oiled clingfilm (plastic wrap) and leave in
a warm place for about 1 hour until doubled in size.
Roll out to about 2 cm or 3/4 in thick and cut into rounds with a
biscuit (cookie) cutter. Place a little way apart on a greased baking
(cookie) sheet and leave in a warm place 25 minutes. Leave to cool.
To make the icing, place the sugar in a bowl and mix in the orange
rind. Gradually mix in the orange juice until you have a firm icing.
Spoon over the buns when cool and leave to set.